Servings: 8 pieces
Calories: 380kcal
Cost: $15
Equipment
- Mixing bowls
- Whisk
- Baking pans
- Spatula
- Saucepan
Ingredients
- 1 cup all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1½ cups granulated sugar
- 1 tsp baking soda
- ½ tsp salt
- 1 cup water
- ⅓ cup vegetable oil
- 1 tbsp vanilla extract
- 1 tbsp apple cider vinegar (for eggless version)
- 1½ cups heavy whipping cream
- 200 g dark chocolate (for ganache)
Instructions
- Mix the dry ingredients (flour, cocoa powder, sugar, baking soda, and salt) in a large bowl.
- Slowly add water, vegetable oil, and vanilla extract, whisking until smooth.
- Add apple cider vinegar (for eggless version) and mix.
- Pour the batter into two greased round pans and bake at 350°F (175°C) for 25-30 minutes.
- Let the cakes cool completely before frosting.
- Heat heavy whipping cream in a saucepan until it simmers.
- Pour the hot cream over chopped dark chocolate and let it sit for a minute.
- Stir gently until the mixture is glossy and smooth.
- Spread the ganache generously over the cooled cake layers.
Notes
To take your truffle cake to the next level, sprinkle a pinch of sea salt on top of the ganache for a delicious contrast. You can use almond flour for a gluten-free option, and coconut cream for a dairy-free alternative. Make sure to store any leftovers in an airtight container; it will last about 2 days at room temperature or up to a week in the fridge. For longer storage, freeze individual slices wrapped in plastic wrap and foil. Always allow the cake to come to room temperature before serving for the best texture.
Nutrition
Calories: 380kcal | Carbohydrates: 52g | Protein: 4g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 25mg | Sodium: 180mg | Potassium: 250mg | Fiber: 4g | Sugar: 30g | Vitamin A: 200IU | Calcium: 30mg | Iron: 2mg
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